Peppermint's reputation as a herbal standby is well earned, and the leaves here explain why: brewed up, the cup runs smooth and refreshing, with a clear minty core backed by hints of lemon, honey and cream, plus a floral, herbaceous undertone from the mix of peppermint and spearmint character in the leaf.
The plant behind it, Mentha piperita, is a naturally occurring hybrid of watermint and spearmint, part of the Lamiaceae family. It's rhizomatous and perennial, growing up to 90cm with light-purple flowers above the serrated green leaves used for tea. Europe and the Middle East are its native range, though it now grows widely across the world. A Greek myth attaches itself to the plant too: the story goes that Persephone, jealous of one of Hades' lovers, turned her into the herb — and Hades, in turn, gave it its aromatic mintiness in tribute to her former beauty.
One practical point worth knowing: peppermint tea is naturally caffeine-free, which is part of why it's such a common choice for anyone cutting back on caffeine without giving up a warm drink. It has long been drunk as a digestive aid and general soother, and is rich in antioxidants, though those are traditional uses rather than proven remedies.
To brew, pour water at a full boil (100°C) over the leaves and let them steep for around 5 to 10 minutes — longer steeps bring out more of the minty intensity. Honey or lemon both suit it well, or drink it plain and let the mint carry the cup on its own. Tea & Coffee packs its leaves fresh to order at its Kent-based factory.
